Zucchini and yellow squash can both be mild in flavor, but nothing about this tangy, herby pizza is bland. The summer squash is sliced into slender coins, then roasted in a hot oven until it’s lightly caramelized, bringing out its sweetness.

For a new twist on a Tuscan classic, Matt Lee and Ted Lee add pimentos to the ricotta that fills these squash blossoms—an homage to pimento cheese, a Southern favorite; instead of frying them, they serve the blossoms raw.

Both residents of barbecue-mad Kansas City, Judith M. Fertig and Karen Adler are the authors of The BBQ Queens’ Big Book of Barbecue. Even when they’re grilling vegetables, as for this hearty salad drizzled with lemon vinaigrette, these BBQ Queens prefer using a gas grill with lots of power—at least 40,000 BTUs.

This dish is chef Mathieu Perez’s take on the classic Italian mozzarella-tomato-basil Caprese salad. It depends on young, very fresh zucchini and summer squash. To prepare the recipe like Perez does, grate the olives finely with a Microplane grater instead of pureeing them.

“We had a boat when I was a kid, so fishing was a part of my youth,” Michael Psilakis says. Here, he mixes ladolemono (lemon juice and olive oil) with mustard and yogurt to create a tangy, creamy sauce for succulent roasted fish and vegetables.